Peppermint Chocolate Cookies

Posted by: Annie

These cookies really helped me become fully in the Christmas spirit. I initially made a peppermint frosting for these cookies, however I was not a fan, and could not bring myself to frost these delicious chocolate cookies with a frosting that I could not even stomach. So I instead made a vanilla frosting and topped each cookie with crushed candy canes. The festive cookies plus the fact that the Christmas episode of Glee playing in the background really helped me get in the spirit! (Original recipe found here)

What You Will Need:

1 stick softened butter

1 cup sugar

1 tsp vanilla

1/2 tsp. salt

1 egg

1 bag (11.5oz) semi-sweet chocolate chips (melted)

1 cup flour

1 cup semi-sweet chocolate chips

Preheat oven to 375 degrees. Beat butter in a large bowl until creamy. Stir in sugar, vanilla and salt. Mix until combined and beat in egg and melted chocolate chips. Stir in flour until combined. Lastly, mix in chocolate chips.  Drop dough by teaspoons onto un-greased cookie sheets. Flatten each cookie with the bottom of a glass that has been coated with sugar. Bake for 8 minutes or until set. Cool on cookie sheets for approximately one minute and transfer to wire racks. Cool completely before frosting. 

Vanilla Frosting:

1/2 stick butter (softened)

2 1/2 cups powdered sugar

1/2 tsp vanilla extract

2-3 Tbsp milk

Beat butter in a large bowl until creamy. Beat in sugar, vanilla, and milk. Add more milk or more sugar based upon the frosting's consistency. I found that I had to add more sugar, because it was initially too thin when I poured it into my piping bag. Iced cooled chocolate cookies, and top with crushed candy canes or peppermints.

Chicken and Broccoli Pasta with White Wine Sauce

Posted by: Annie

Can you tell I love chicken, especially when it is served over pasta? The other day I realized that since I moved to Philadelphia and started to always make my own meals, I have yet to buy/eat red meat! I have strictly been eating chicken and the occasional seafood dish! I really must start branching out my meat selections! Anyway, this dish was easy and quick but tasted like it took hours! (Original Recipe found here)

What You Will Need:

1/2 pound boneless skinless chicken breast cut into bite-sized cubes, seasoned with salt and pepper

1/4 cup Italian breadcrumbs

1/4 cup Parmesan cheese, plus extra for topping

2 tbsp extra virgin olive oil

2 cups cooked broccoli florets

1 package whole wheat angel hair pasta

White Wine Sauce:

4 cloves minced garlic

1 cup white wine

2 cups chicken stock

1 tsp crushed red pepper

4 tbsp butter (divided)

1.5 tsp Kosher salt

In a large zip-lock bag combine chicken, breadcrumbs and cheese and shake to coat chicken. Heat olive oil in a large skillet and add chicken. Brown on all sides until thoroughly cooked and remove from heat. 

Cook angel hair according to package directions. Set aside.

Mix broccoli, chicken and pasta. Cover and set aside.

In a small saucepan mix garlic, wine and broth and bring to a boil. Heat until reduced by half and whisk in butter 1 tablespoon at a time. Add salt and red pepper. Toss with pasta and top with Parmesan cheese.

Gingerbread Cupcakes with Cinnamon Cream Cheese Frosting

Posted by: Maggie

I can't believe Thanksgiving was 10 days ago and I'm just finally putting up a Christmas recipe now!  Christmas is hands down my favorite time of the year.  I love the cold weather, pretty decorations, holiday baking, and everything else that goes along with the month of December.

Not to mention the Christmas music.  Thank goodness I live alone because I have listened to nothing but Christmas songs for the past week:

 

I made these on Friday before Jeff came over since he's always willing to be a guinea pig for my cooking.  It's Saturday afternoon as I write this and he's had 3 so far, so I think he approves!  They are moist and extremely flavorful - I will definitely be making this again.    

Jeff wanted me to take the cupcake picture in front of the Christmas tree instead of in front of my sunroom window.  My camera is a piece of junk so I try and take pics over there and at least get decent lighting, but I decided to take his suggestion as well.  It turned out dark and blurry, but purty! 

 

I adapted this recipe from Baked by Rachel.  I discovered her blog on Tastespotting when looking for a gingerbread cupcake recipe, and liked the look of her recipe best.  She topped hers with mini-gingerbread men which is a super cute alternative to sprinkles! The cinnamon cream cheese frosting comes from the site My Baking Addiction.  The recipe makes a LOT of frosting (I have about 2 cups leftover in my fridge and I frost my cupcakes very heavily).  You may want to cut it in half if you frost your cupcakes lighter and don't have a purpose for leftover frosting.

Here is what you will need:

1 1/2 cups all-purpose flour

1/2 cup sugar

1/4 cup butter, softened

1/2 cup water

1/3 cup molasses

1 egg

1 teaspoon baking soda

3/4 teaspoon cinnamon

1/4 teaspoon ginger

1/4 teaspoon nutmeg

1/4 teaspoon cloves

Preheat your oven to 325 degrees, and line a cupcake pan with paper liners.  In a medium sized bowl, cream together your softened butter and sugar.  Add in flour, water, and molasses.  Mix well until combined, and add in egg, baking soda, and spices.  Continue to mix until just combined. 

Using a large cookie scoop, evenly fill your cupcake pan.  Don't worry if they don't look very full - these cupcakes rise quite a bit.  

Bake in preheated oven for 18-20 minutes or until a toothpick inserted comes out clean or with just a few crumbs.  Let cool completely before frosting.  Makes 12 cupcakes. 

Frosting recipe:

2 8-ounce packages cream cheese, softened

1 stick butter, softened

2 lbs (2 boxes) confectioners sugar

1 tablespoon ground cinnamon

2 t vanilla extract

Cream butter and cream cheese together in an electric mixer until well combined.  Gradually add in the sugar until fully incorporated.  Finally mix in cinnamon and vanilla.  I used a Wilton 1M tip to frost these.